Hasselback Butternut Squash

Ingredients

• 1 large (about 3 lbs) butternut squash
• 1 tbsp olive oil
• 6–8 dried bay leaves
• kosher salt
• ground black pepper
• 1/4 cup maple syrup
• 3 tbsp unsalted butter
• 2 tbsp apple cider vinegar

Method

Heat the oven to 220°C and position the rack in the upper third. The roasting temperature matters here: hot enough to drive moisture out and begin caramelisation of the cut surfaces, but not so fierce that the exterior chars before the flesh yields.

Halve the squash lengthwise and scrape out the seeds and fibres. Peel away the tough skin and the pale layer beneath it — the chalky bit between skin and deep orange flesh — until you're left with only the dense, sweet interior. This step is non-negotiable; the white flesh is fibrous and mealy. Rub the flat sides with olive oil, season aggressively with salt and pepper, then place cut-side down on a baking tray. Roast for 15–18 minutes until a knife slides through with mild resistance — you want the squash partially tender but still holding its shape for scoring. This pre-roast sets up the structure so your cuts stay clean and the glaze can pool between them.

While the squash cooks, combine the maple syrup, butter, and apple cider vinegar in a small pan over medium-high heat. Stir occasionally as the mixture thickens and darkens, about 6–8 minutes. The acid from the vinegar cuts the sweetness and sharpens the glaze; the butter adds richness and helps it cling. Once it coats the back of a spoon, move the pan to low heat and keep it warm — it'll thicken further as it cools.

Remove the squash to a chopping board and cool it just enough to handle. Score the rounded side in parallel lines about 1 cm apart, cutting three-quarters of the way through to the base — deep enough that the glaze seeps in and the heat reaches the flesh, but not so deep that you slice clean through. Lay the squash back on the tray scored-side up and tuck a bay leaf into every other crevice; the aromatic oils infuse the flesh as it roasts. Season again with salt and pepper.

Roast for 45–60 minutes, basting with the glaze every 10 minutes. Watch the glaze pooling in the tray — if it's darkening too fast, spoon it off and reserve it; you want deep amber colour, not char. The squash is done when a fork penetrates the flesh without resistance and the scored surface has a rich, glossy brown coating from repeated basting. Serve warm or at room temperature.